Crispy, golden-brown chicken tenders coated in seasoned Parmesan breadcrumbs, served with a side of herbed French fries and creamy garlic aioli—this irresistible comfort meal delivers crunch, flavor, and indulgence in every bite. It’s a complete, satisfying dish that’s equally loved by kids and adults, perfect for casual dinners or weekend treats.

Why You’ll Love This Recipe

This recipe offers a homemade take on a classic diner-style meal but with elevated flavor and texture. The chicken tenders are juicy on the inside and crispy on the outside, thanks to a flavorful Parmesan-panko crust. The herbed fries add a savory sidekick, while the garlic aioli brings a creamy, zesty dip that ties everything together. Plus, it’s a meal you can make with everyday ingredients and minimal fuss.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Chicken Tenders:

• 1 lb chicken breast tenders
• 1/2 cup flour
• 2 eggs, beaten
• 1 cup panko breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1 tsp smoked paprika
• Salt and pepper to taste
• Chopped chives for garnish
• Vegetable oil for frying

For the Herbed Fries:

• 2 large russet potatoes, cut into fries
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp dried oregano
• Salt and pepper to taste
• Fresh chopped parsley

For the Garlic Aioli:

• 1/2 cup mayonnaise
• 1 clove garlic, minced
• 1 tsp Dijon mustard
• 1 tsp lemon juice
• Salt and black pepper to taste

Directions

1. Prepare the Garlic Aioli:
   • In a small bowl, whisk together mayonnaise, minced garlic, Dijon mustard, lemon juice, salt, and pepper until smooth.
   • Cover and chill in the refrigerator while you prepare the rest of the meal.
2. Make the Herbed Fries:
   • Preheat the oven to 425°F (220°C).
   • Toss the cut potatoes with olive oil, garlic powder, oregano, salt, and pepper.
   • Spread in a single layer on a baking sheet and bake for 30–35 minutes, flipping halfway through, until golden and crispy.
   • Garnish with fresh chopped parsley before serving.
3. Bread the Chicken:
   • Set up a dredging station with three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of panko, Parmesan, garlic powder, smoked paprika, salt, and pepper.
   • Dredge each chicken tender in the flour, then dip in the egg, and finally coat thoroughly in the breadcrumb mixture.
4. Fry the Chicken Tenders:
   • Heat about 1/2 inch of vegetable oil in a skillet over medium heat.
   • Fry the tenders in batches for 3–4 minutes per side, or until golden brown and cooked through (internal temperature of 165°F/74°C).
   • Transfer to a paper towel-lined plate to drain excess oil.
5. Serve:
   • Plate the hot chicken tenders alongside the crispy herbed fries.
   • Serve with the chilled garlic aioli on the side for dipping.
   • Garnish the chicken with chopped chives for added freshness.

Servings and timing

Servings: 4
Preparation time: 25 minutes
Cooking time: 35 minutes
Total time: Approximately 1 hour

Variations

• Baked version: Bake the breaded chicken tenders at 400°F (200°C) for 20–25 minutes, flipping halfway, for a lighter alternative.
• Spicy tenders: Add cayenne pepper or chili flakes to the breadcrumb mixture for a kick of heat.
• Sweet potato fries: Swap russet potatoes for sweet potatoes and adjust baking time slightly.
• Air fryer option: Cook both the tenders and fries in an air fryer for a healthier, crisp result.
• Cheese upgrade: Add shredded cheddar or asiago to the breadcrumb mix for extra cheesiness.

Storage/Reheating

Storage:

• Store leftovers in separate airtight containers in the refrigerator for up to 3 days.

Reheating:

• Reheat chicken tenders in a 375°F (190°C) oven or air fryer for 5–7 minutes until hot and crispy.
• Fries can be reheated in the oven or air fryer as well.
• Garlic aioli should be kept refrigerated and used within 3–4 days.

FAQs

Can I use chicken thighs instead of breast tenders?

Yes, boneless skinless chicken thighs cut into strips also work well and offer a juicier texture.

Can I bake instead of fry the chicken tenders?

Absolutely. Bake at 400°F (200°C) for 20–25 minutes, flipping once, or use an air fryer for even crispier results.

What’s the difference between aioli and mayonnaise?

Aioli traditionally includes garlic and olive oil, whereas mayonnaise is egg-based. This aioli is a mayo-based shortcut version with added garlic and lemon.

Can I prep this meal ahead of time?

Yes. You can bread the chicken and prep the fries up to a day ahead. Store in the refrigerator until ready to cook.

Can I use store-bought frozen fries?

Yes, you can substitute with frozen French fries and season them with herbs after baking.

How do I make this gluten-free?

Use gluten-free breadcrumbs and a gluten-free flour blend. Ensure all other ingredients (like mustard) are labeled gluten-free.

Is this kid-friendly?

Definitely. The mild flavors and crispy texture are usually a hit with children. Serve with ketchup if aioli isn’t their preference.

Can I add herbs to the aioli?

Yes, fresh dill, parsley, or chives make excellent additions to customize the flavor.

Can I freeze the chicken tenders?

Yes, freeze the uncooked breaded tenders on a tray, then transfer to a freezer-safe bag. Fry or bake from frozen, adding a few extra minutes to the cooking time.

What dipping sauces pair well with this meal?

Aside from garlic aioli, honey mustard, ranch, or spicy sriracha mayo are excellent alternatives.

Conclusion

Crispy Parmesan Chicken Tenders with Herbed Fries & Garlic Aioli is a satisfying, elevated twist on classic comfort food. With a perfect balance of crunchy, savory, and creamy elements, it’s a meal that feels indulgent yet easy to prepare. Whether you’re feeding a family or hosting friends, this dish is guaranteed to impress and become a new go-to favorite.

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